Onion soup with toasted, cheesy bread or croutons was traditionally served after midnight at Parisian restaurants to please crowds coming out of the opera or theaters. This particular recipe comes from the Ducastaing Restaurant, which was a famous Parisian hang out for actors, writers, and performers.
It never fails that this time of year I crave the comfort and warmth of soups, especially onion soup topped with gooey, yummy melted cheese on toasted bread. I make this version throughout the holidays. It is a tradition in France to have a large pot of onion soup heating on the stove to serve after midnight on Christmas eve, or after a long evening of dancing and food festivities. It is such a convivial way to start the new year. This soup gets better as you reheat it and it's simple to double or even triple the recipe for a larger crowd. It will keep for 4 to 5 days in the refrigerator.
I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.
Serves 6 - 8
For the Soup:
4 oz. Butter or ½ cup Cooking Oil
3 - 4 Onions, thinly sliced
½ cup Whole Wheat Flour
½ cup Dry Madeira
8 cups Vegetable Stock or Broth
1 cup grated Gruyère cheese
1 Tbsp Sea Salt
Freshly Ground Pepper to taste
Large pinch of Dried Thyme
Large pinch of Ground Mace
For the Garnish:
1½ cup Grated Gruyère
1 Egg Yolk
2 Tbsp Butter
6 - 8 slices toasted Whole-Wheat Bread
Heat the butter in a large saucepan or casserole (Le Creuset is best). Sauté the onions until translucent (about 6 minutes), allowing them to turn slightly golden and caramelized.
Sprinkle in the flour and stir well. Stir in the Madeira and stock or broth. Boil for 20 minutes, then add the cheese, salt, pepper, thyme and mace. Simmer for 5 to 10 minutes.
Meanwhile, prepare the garnish. Blend the cheese, egg yolk, and butter to a paste. Spread a little on each slice of toast and brown under the broiler (griller) . Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.
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